Date-Nut Kisses

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Date-Nut Kisses

 

oil spray

1/3 cups sliced almonds

1 large egg white, room temperature

Pinch of salt

Pinch of cream of tartar

1/4 tsp. rum-flavored extract

2 tablespoons of granulated sugar

3 tablespoons of lightly-packed brown sugar

1/2 cup chopped dates

1/2 cup raisins

 

Set 2 oven racks at top and bottom thirds of oven. Preheat oven to 300 degrees.

Spray 2 non-stick baking sheets generously with oil spray. In shallow pan over

medium-high heat, toast almonds until lightly browned, about 5 minutes, stirring

several times. Set aside.

In clean, dry bowl, beat egg white with salt and cream of tartar until soft

peaks form. Add run extract. While beating, gradually sprinkle in granulated

sugar. Beat in dark brown sugar 1 tablespoon at a time. Fold in dates, raisins

and almonds.

Drop mixture by teaspoon onto baking sheets 3 inches apart, to make 25 cookies.

Stagger pans on separate racks so lower pan is not directly below top pan. Bake

cookies 10 minutes. Switch pans to opposite racks.

Bake 10 minutes more or until cookies are light brown, firm and feel dry to the

touch. Turn off oven. Let cookies sit in oven 20 minutes. Remove from oven and

cool completely on baking sheets. Using metal spatula, gently remove cookies

from sheets. If not served immediatgely, store in airtight container, with was

paper between layers, up to 3 days. Crisp on the outside and slightly chewy

inside on the first day, they later become chewy throughout.